Rigatoni Alla Gricia
671 kcal39g protein39g carbs39g fat
Serving: 215 g
Ingredients
- pasta120 g
- bacon55 g
- parmesan35 g
- olive oil5 g
Recipe steps
- Render the bacon slowly until crisp, keeping every drop of the fat. Guanciale is the traditional cut.
- Boil the rigatoni and reserve plenty of starchy water.
- Add a ladle of water to the rendered fat and swirl it into a loose emulsion.
- Toss the drained pasta through it, then take the pan off the heat and beat in the grated cheese with a lot of black pepper.
- Gricia is carbonara without egg and amatriciana without tomato; treat the emulsion as the whole technique.